HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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Well hey there! Let me introduce you to the most epic brussels salad I’ve ever had. This delicious, hardy salad starts with shredded brussels sprouts, roasted cauliflower, and broiled grapefruit and is finished off with panko breadcrumbs, parmesan cheese, toasted hazelnuts, and and easy homemade grapefruit vinegarette. I told you… epic. If you’re already a salad lover, this one is for you, and if you don’t- I bet this one sounds pretty interesting because it’s not your “typical” salad.
This salad is surprisingly filling, and when I first started making it I was thinking this isn’t going to be enough! But it is. And it’s best enjoyed right after you make it, so leftover salad wasn’t something I was going for with this Brussels + Roasted Cauliflower Grapefruit Salad.
Now I’m not normally a huge raw brussels sprouts fan, I really love them roasted, but the fact that they are shredded in this salad definitely makes them more palatable. I promise that even if you’re not a brussels lover, you’ll really like this salad. The grapefruit vinegarette is also light and refreshing and super easy to make. I love making my own dressings beacause 1- I know what all is in them, and 2- they just taste so much more fresh to me. I hope you add this into your salad rotation, and as always, I love to see your re-creations so be sure to tag me on Instagram or Facebook!